It was a weird day.
The power was out for a few hours while the pole in front of our house was replaced. Once it came back on, I still couldn’t work. It takes my monitor a long time to warm up, my schedule was all out of whack, and well, I needed cookies!
Now, when I need cookies and I have all the parts to make cookies (plus an excuse to do it), things are going to happen. I pulled together a simple recipe that satisfies my sweet cravings without the carb hangover.
🥜✨ Dive into the guilt-free, indulgent world of these Homey Low Carb Peanut Butter Chocolate Chip Cookies.
Calling them ‘Homey’ is my little nod to their not-so-professional look – but hey, that’s the charm, right? It also sounds better than ‘Pinterest Fail Cookies.’
Made with the pure, rich taste of natural peanut butter and the irresistible charm of sugar-free chocolate chips, these cookies are a love letter to all things delicious yet conscientiously nutritious. These cookies are perfect for sharing with fellow low carb peeps or for savoring solo with a steaming cup of Joe on a quiet afternoon. ☕ That is my favorite way to cookie!
So, grab your mixing bowl and let’s bake up a batch of these heavenly cookies. Here’s to enjoying a sweet life, the low-carb way! 🍪💖
By the way: I went with the extra chocolate chips because chocolate chips are life. However, if you want to nudge the carb count down, you could do less and still have a delightful cookie experience. It’s all about the choices, man.
Homey Low Carb Peanut Butter Chocolate Chip Cookies
16
large cookies20
minutes15
minutes196.43
kcalHomey Low Carb Peanut Butter Chocolate Chip Cookies are here to satisfy your desires without the carb overload. 🍪✨ Each bite is a perfect harmony of rich peanut butter and melty chocolate chips, wrapped up in a tender, golden-brown hug that whispers "just like Grandma used to make."
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✏ What’s in This Thing
1 1/2 cups Almond Flour
1/2 tsp Baking Powder
1 pinch Salt
3/4 cup Natural Peanut Butter unsweetened
3 tbsp Butter softened (1/4 cup if not using yacon syrup)
1/2 cup Erythritol
2 tbsp Yacon Syrup optional, for deeper flavor
1 large Egg
1 tsp Vanilla Extract
3/4 cup Bake Believe Sugar-Free Chocolate Chips
⚡ Making This Thing
- Preheat: Oven to 350°F (175°C).
- Dry Mix: Whisk together almond flour, baking powder, and salt.
- Wet Mix: Cream the peanut butter, butter, erythritol, and yacon syrup (if using).
- Combine: Mix in the egg and vanilla, then gradually add the dry ingredients.
- Chocolate Chips: Fold them in.
- Scoop & Press: Onto a baking sheet and flatten.
- Bake: For 12-15 minutes or until golden.
- Cool: On the baking sheet, then transfer to a wire rack.
☺ Stuff You May Want
Cookie Scoop (1)Buy Now
☕ Notes About This Thing
- Texture: The dough may be crumbly due to the almond flour; add more peanut butter or a touch of liquid if needed. Water, almond milk or cream, at tablespoon at a time.
- Flavor: The cookies will have a strong peanut butter taste, enhanced if using yacon syrup.
- Cooling: Let them cool completely to set and develop the flavors.
‼ Macro Mathing This Thing
- Serving Size: 1g
- Calories: 196.43kcal
- Fat: 16.8g
- Saturated Fat: 4.91g
- Trans Fat: 0.09g
- Polyunsaturated Fat: 1.63g
- Cholesterol: 17.27mg
- Sodium: 90.97mg
- Potassium: 73.55mg
- Carbohydrates: 20.6g
- Fiber: 5.44g
- Sugar: 2.85g
- Protein: 5.36g
- Vitamin A: 82.47IU
- Calcium: 37.73mg
- Iron: 0.71mg
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Some have a few chopped up nuts for garnish (not added to the nutritionals).
I already know I like my sweets to be seriously sweet, not wimpy-sweet, so I also added a few drops of liquid sucralose into the dough to suit my own tastes. I like using concentrated liquid sweeteners in baked goods if I want to sugar-it-up because it’s not going to alter the consistency with such a small amount of liquid.
I also ended up adding a couple tablespoons of heavy cream during the mixing phase, since my dough was crumbling apart–I could have done with more for more cohesive cookies (or tossed in another egg), but these were absolutely great as-is. Just like me, great as-is. Ha!
What I’m trying to say is, crumbly as they were, still gosh-darned tasty!
For my next baking escapade, I’m eyeing a cookie scoop for a more uniform look – just need to ninja it past my husband and his classic ‘where-will-we-put-this’ sideeye.
So, do cookies whisper your name too, or is it just me answering the sweet, sweet call?
